FOOD HYDROCOLLOIDS
Guide for Authors
Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.
In particular, Food Hydrocolloids covers: the full scope of hydrocolloid behaviour, including isolation procedures, chemical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components;and toxicological, physiological and metabolic studies of hydrocolloids.
Types of paper
Research papers (Regular papers)
Review papers
Short communications
Book reviews
Research papers should report the results of original research. The material should not have been previously published elsewhere, except in a preliminary form.
Review papers will be accepted in areas of topical interest and will normally focus on literature published over the previous five years.
Short Communications are concise but complete descriptions of a limited investigation, which will not be included in a later paper. Short Communications should be as completely documented, both by reference to literature, and description of the experimental procedures employed, as a regular paper. They should not occupy more than 4 printed pages (about 8 manuscript pages, including figures, tables and references).
Contact details for submission
Submission for all types of manuscripts to Food Hydrocolloids proceeds totally online. Via the Editorial Manager website for this journal, https://www.editorialmanager.com/foodhyd/default.aspx, you will be guided step-by-step through the creation and uploading of the various files.
Submission checklist
You can use this list to carry out a final check of your submission before you send it to the journal for review. Please check the relevant section in this Guide for Authors for more details.
Ensure that the following items are present:
One author has been designated as the corresponding author with contact details:
• E-mail address
• Full postal address
All necessary files have been uploaded:
Manuscript:
• Include keywords
• All figures (include relevant captions)
• All tables (including titles, description, footnotes)
• Ensure all figure and table citations in the text match the files provided
• Indicate clearly if color should be used for any figures in print
Graphical Abstracts / Highlights files (where applicable)
Supplemental files (where applicable)
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更多详情：
https://www.elsevier.com/journals/food-hydrocolloids/0268-005X/guide-for-authors
